Boxty

Boxty (bacstaí or arán bocht tí"poor-house bread") is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht southern Ulster, in particular the counties of Mayo, Sligo, Donegal (where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.

Some recipes include onions, but I hate onions ... so I use a recipe without them.

It's best to grate the potatoes over a bowl with a strainer and cheesecloth so that the water drains out of the potatoes. Squeeze the cheesecloth lightly once after the potatoes have drained for 10-15 minutes (they will discolour but doesn't affect the taste), then continue with your recipe. Leitrim boxty has very little flour and no egg, The potatoe mixture should be thin enough to coat the bottom of a fry pan on a low flame, and the boxty should be turned over once. Fry until golden and cooked through. Butter before serving. Boxty is also nice with some mustard spread on it.

We have an Asian restaurant here in Carrick-on-Shannon whose specialty is Boxty Wraps -- can you just taste chicken satay wrapped in a boxty? Or beef with garlic & chilies wrapped in boxty? Lovely!